Chicken Cake
1.
Raw materials are reserved.
2.
Beat the whole eggs into an oil-free and water-free container, and pour in sugar.
3.
Beat with a whisk in warm water.
4.
The color of the egg liquid was relatively yellow at first.
5.
The color is whitish, the foam is fine, and there are no large bubbles.
6.
Sift in low-gluten flour in portions and mix well.
7.
Pour in vegetable oil and stir well.
8.
Oiled paper support is lined in the continuous mold.
9.
Pour the egg batter into a small paper cup.
10.
Preheat the oven to 180 degrees, middle level, and bake for 20 minutes.
11.
Take it out immediately after baking.
12.
Take it out and place it on a drying rack to cool.